Seared Pork Chops & Raspberry Mustard Sauce with Garlic-Herb Rice & Sautéed Vegetables
Family Friendly

Seared Pork Chops & Raspberry Mustard Sauce

with Garlic-Herb Rice & Sautéed Vegetables

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

For a dose of bold flavor in this savory pork dish, we’re serving the pork alongside a sautéed duo of tender asparagus and peppers drizzled with a tangy-sweet combo of mustard and our new raspberry jalapeño spread.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Seared Pork Chops & Raspberry Mustard Sauce with Garlic-Herb Rice & Sautéed Vegetables
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Long Grain White Rice
  • ¾ lb Asparagus
  • 2 Bell Peppers
  • 1 Shallot
  • 2 oz Garlic & Herb Spreadable Butter
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 oz Salted Butter
  • 2 oz Raspberry Jalapeño Spread
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the spreadable butter from the refrigerator to soften. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and finely chop the shallot. In a bowl, combine the mustard, raspberry jalapeño spread, and 1/4 cup of water.

Cook & finish the rice
2 Cook & finish the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the softened butter and stir until melted and combined. Cover to keep warm.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the pork
4 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until heated through. Turn off the heat; stir in the plain butter until melted and combined. Slice the rested pork crosswise. Serve the sliced pork with the finished rice and cooked vegetables on the side. Top the pork with the pan sauce. Garnish the vegetables with the cheese Enjoy!

Tips from Home Chefs

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Seared Pork Chops & Raspberry Mustard Sauce

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the spreadable butter from the refrigerator to soften. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and finely chop the shallot. In a bowl, combine the mustard, raspberry jalapeño spread, and 1/4 cup of water.

2 Cook & finish the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the softened butter and stir until melted and combined. Cover to keep warm.

Cook & finish the rice
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the pork
Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until heated through. Turn off the heat; stir in the plain butter until melted and combined. Slice the rested pork crosswise. Serve the sliced pork with the finished rice and cooked vegetables on the side. Top the pork with the pan sauce. Garnish the vegetables with the cheese Enjoy!

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